Ham 'n' Egg Casserole Recipe

I like to prepare this breakfast bake when I have ham leftovers and day-old bread on hand. It's a delicious brunch dish. I love that it's prepared the night before, which allows me to focus on making other dishes for the meal. —Elizabeth Hesse, Springville, New York

Nutritional Facts

Directions

In a large skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine the green pepper, bread and ham; place in an ungreased 13-in. x 9-in. baking dish.

Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Whisk the eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let rest for 5 minutes before serving.Yield: 10-12 servings.

Originally published as Ham 'n' Egg Casserole in Reminisce
May/June 1997, p49

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Karen User ID: 8958460255794

Reviewed Oct. 23, 2016

"It was sort of wordy. Step 1 put cooked ham & cut up bread in casserole dish. Step 2 fry the peppers in a sauce pan not a large skillet. You lose the cheese that sticks to it. Even if you use a non stick pan. Step 3 put the peppers in with the bread & ham. Then do the cheese & cover that. Then the eggs. I will try it again the night before. The egg didn't absorb into the bread all the way so some of the bread toasted. It should only be done the night before. I also will put stuff as I make it right in the casserole dish was messy trying to cut stuff then go to the peppers then add stuff was all out of order & a waste of dishes."